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Magic Custard Cake is a captivating and delicious dessert that lives up to its enchanting name. This unique cake is known for its magical transformation during baking, where a single batter separates into three distinct layers: a dense, fudgy bottom layer, a creamy custard middle, and a light, airy sponge top. The magic lies in the simplicity of the ingredients and the clever technique, making it an accessible yet impressive treat for both novice and experienced bakers.

Originating from European cuisine, this cake has gained widespread popularity for its delightful texture contrast and rich flavor. The process of creating these layers is almost alchemical, relying on precise mixing and careful baking. The resulting cake is not only a feast for the taste buds but also a visual delight, making it a perfect centerpiece for any gathering.

With its easy preparation and elegant presentation, Magic Custard Cake is an excellent choice for those looking to add a touch of wonder to their dessert repertoire. Whether served at a family dinner, a festive celebration, or a casual get-together, this cake is sure to mesmerize and delight all who partake in its magical charm.


  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon water
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup all-purpose flour
  • 2 cups milk, lukewarm
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting


  1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch baking dish with parchment paper.
  2. Separate Eggs: Separate the eggs into yolks and whites. Place the whites in a mixing bowl and set aside.
  3. Beat Yolks and Sugar: In another large bowl, beat the egg yolks with the granulated sugar and water until light and fluffy.
  4. Add Butter and Vanilla: Add the melted butter and vanilla extract to the yolk mixture, beating well to combine.
  5. Mix in Flour: Gradually add the flour, mixing until fully incorporated.
  6. Add Milk: Slowly add the lukewarm milk to the batter, mixing until smooth. The batter will be very liquid.
  7. Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.
  8. Fold in Egg Whites: Gently fold the beaten egg whites into the batter, 1/3 at a time, being careful not to deflate them. The mixture will be lumpy and loose.
  9. Pour into Pan: Pour the batter into the prepared baking dish and smooth the top with a spatula.
  10. Bake: Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown and the cake is set but slightly jiggly in the center.
  11. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, refrigerate for at least 1-2 hours to set further. Dust with powdered sugar before serving.


  • Room Temperature Ingredients: Make sure all your ingredients are at room temperature to ensure proper mixing and baking.
  • Gentle Folding: When folding the egg whites into the batter, be gentle to maintain the airiness that helps form the layers.
  • Chilling: For the best texture, chill the cake in the refrigerator before serving.

Enjoy your magic custard cake!

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By uvu44

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